Nutella Cheesecake {No Bake}
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Digestive biscuits (or graham crackers) (Crushed)
- 80 g Unsalted butter (Melted)
- 300 ml Double cream (heavy whipping cream (US/CAN) - min 35% fat - or (AUS) thickened cream) (See notes)
- 400 g Full fat cream cheese
- 200 g Nutella spread
- 150 g Nutella (Melted)
- 50 g Hazelnuts (Roughly chopped)
Method
- Make the base: Combine the crushed digestive biscuits with the melted butter and press into a 18cm (7") springform pan (US)/loose-bottomed tin. Chill in the fridge while you make the topping.
- Make the cream filling: Pour the double cream into a bowl, add the cream cheese and Nutella.
- Whisk until it's very thick β almost the consistency of ice cream. Use an electric whisk if you have one.
- Assemble the cheesecake: Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
- Chill: Pop into the fridge for at least 4 hours (or overnight is much better if you don't need it until the next day).
- For the topping: When the cheesecake is well chilled, warm the Nutella very gently in a pan on the hob or in the microwave. (Don't let it get hot, it just needs to soften very slightly.)
- Remove the cheesecake from the fridge using the notes below and, while still in the tin, pour the melted Nutella over the top. Smooth it out very gently with the back of a spoon, until the top is completely covered. (Take care not to touch the cheesecake mixture.)
- Sprinkle the hazelnuts around the edge.
- Return the cheesecake to the fridge for at least a further 1 hour. For clean slices, dip your knife in hot water and wipe dry between each cut.